Take the 3 pounds of bone-in short ribs out of the refrigerator, allowing them to rest at room temperature for about 30 minutes.

Season the ribs generously on all sides with kosher salt and freshly cracked black pepper.

Preheat your oven to 300°F (150°C).

Heat 2 tablespoons of avocado oil in a large braiser over medium-high heat. Sear the short ribs for about 10-15 minutes until browned.

Remove the ribs and set them aside. Lower the heat, add onion and garlic to the pot, and sauté for about 4 minutes until fragrant.

Pour in the soy sauce, brown sugar, black peppercorns, and bay leaves; stir to combine.

Add the vinegar without stirring, cover the pot, and bring to a boil.

Return the browned ribs to the pot, add water, and cover. Transfer to the oven for 2 to 2½ hours.

Skim off unwanted oil from the surface and serve hot, ideally with Jasmine or garlic fried rice.